- 1 pkt Boneless Ovation Lamb leg
- 3-4 Tbsp Hungarian spice mix
- Zest of 2-3 Lemons
- 2-3 sprigs fresh Rosemary
- Flaky sea salt
- Local Olive oil
Hungarian Spice Mix Ingredients:
- 3 Tbsp Smoked paprika
- 3 Tbsp Sweet paprika
- 1 tsp Ground chili
- 1 tsp Ground fennel seed
- 1 tsp Ground toasted cumin seeds
Carrot Top Salsa Verde Ingredients:
- 1 Cup fresh carrot tops, chopped
- ½ Cup fresh baby spinach
- 2 Tbsp Capers
- 2 Tbsp Anchovies fillets drained
- 2-3 Peeled garlic cloves
- 1 lemon, juice of
- 80-100ml Olive oil
- Flaky sea salt & Cracked black pepper
- 600g Fresh new season baby potatoes, washed
- Fresh mint
- 300g Baby carrots, trimmed and washed
- Salt and water as req
- Good quality Olive oil
Pre heat BBQ grill for about 10 minutes with top down to have super-hot.
Remove lamb boneless leg from packaging and wipe dry. On a plate or board drizzle well with good quality olive oil and rub into meat, sprinkle both sides with spice mix and fine zest the lemon over the meat, season well with the salt and place onto the hot grill for 5 minutes on the first side before turning over to sear the other side and lock in the flavors, place the rosemary over the top of the lamb and shut the lid to the BBQ and cook on moderate heat for 8-10 minutes.
Turn over the Lamb and cook for another 8-10 minutes with lid down. Then repeat the turning both sides for 5-6 minutes before removing from the BBQ and placing on a board to rest before slicing.
Hungarian Spice Mix- Method
Place fennel seeds and toasted cumin seeds together in a grinder and grind to semi fine, mix with both paprika and chili, mix well and store in a glass jar.
Carrot Top Salsa-Method
In a food processor place the carrot tops, garlic, capers and anchovies, blend till smooth, add spinach and blend to combine before adding oil slowly to achieve a semi smooth sauce. Add lemon juice and season with Flaky sea salt and Cracked black pepper, use as required and keep rest in chiller in a sealed container or freeze till required.
To prepare potatoes, place in a pot with sufficient water to cover, add a couple of big sprigs of fresh mint and a good tea spoon of salt, bring to the boil and simmer till softened, drain and serve with fresh chopped mint and olive oil, sprinkle a little flaky salt over top.
To prepare baby carrots ensure they are well washed and clean of any traces of dirt, trim the ends and place into boiling salted water and cook till tender, drain from water and drizzle with olive oil season with flaky salt.
Serve Lamb on a platter whole or sliced and add salsa verde to slices. Serve the baby carrots and potatoes as side dishes with the lamb to enjoy as a family feast.